This comprehensive cookbook presents over seventy recipes from all
the top New Orleans restaurants--from Brennan's and Emeril to
Commanders Palace--providing all the heady Cajun and Creole flavors
of this fabulous food city in one handy volume. Author John DeMers
is one of New Orleans' leading food writers and he starts by giving
you a comprehensive overview of the history and food culture of New
Orleans--an insightful and spirited look at everything this city
stands for in terms of food, with incredible photographs including
some family album shots of local food celebrities. Next is a
detailed "how-to" introduction to the local ingredients and cooking
techniques. The main body of the book then presents incredible
recipes for all the classic New Orleans dishes served at leading
restaurants--from Jambalaya to Creole Gumbo and Beignets. These
recipes are all written by top local chefs and restaurants like
Andrea's, Arnaud's, Bayona, K-Paul's Louisiana Kitchen, Emeril and
the Sazerac. Relive the rich flavors of the Big Easy in the comfort
of your own kitchen with this book
Recipes include:
Pain PerduOysters RockefellerSeafood GumboCrawfish
EtouffeeMuffulettaBread Pudding with Whiskey Sauce
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